CN110892986A - High-vitamin C potato enzyme powder - Google Patents
High-vitamin C potato enzyme powder Download PDFInfo
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- CN110892986A CN110892986A CN201911361816.6A CN201911361816A CN110892986A CN 110892986 A CN110892986 A CN 110892986A CN 201911361816 A CN201911361816 A CN 201911361816A CN 110892986 A CN110892986 A CN 110892986A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
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Abstract
The invention discloses high-vitamin C potato enzyme powder, and belongs to the technical field of food processing. The method comprises the steps of taking potato residues which are byproducts of potato starch extraction as main materials, and glutinous rice, cordyceps sinensis powder, sea buckthorn powder, mixed enzyme strains and honey as auxiliary materials, fermenting to obtain high-vitamin C potato enzyme stock solution, and preparing the stock solution into solid powder. The high-vitamin C potato enzyme powder is simple, convenient and quick in preparation method, low in cost, high in vitamin C content, strong in fragrance, capable of increasing appetite, capable of being quickly absorbed by a human body, has the effects of promoting the human body to expel toxin, tonifying qi and restoring physical strength, rich in nutrition, convenient to eat, free of any side effect, and is a pure natural high-nutrition health food. The invention provides a new way for fully utilizing the high added value of the byproduct potato residue after the potato starch is extracted, also provides a new idea for deep processing of the potato, and finds an ideal way which is simple, convenient, feasible, high-quality and low-cost for the nation to promote the staple food of the potato.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to high-vitamin C potato enzyme powder and a preparation method thereof.
Background
The potato is one of five grain crops in the world and is a main and auxiliary dual-purpose food material. The nutrition is rich and comprehensive, the vitamins are the most important of vegetables, the high-quality starch content is about 20%, the protein quality is good, the amino acid composition is close to that of soybean protein, and the lysine content is far higher than that of wheat and rice. The total vitamin content of the apple vinegar is 2 times of that of carrots, 3 times of that of cabbages and 4 times of that of tomatoes, wherein the vitamin B group is 4 times of that of apples, the vitamin C group is 10 times of that of apples, and the apple vinegar is resistant to heating. The various mineral substances contained in the apple vinegar are several times or even dozens of times of the apple vinegar; most rarely is the potato also containing carotenes not found in cereal grains. The nutritional value of 500 g potato is equivalent to 1750 g apple. The potato residue after the potato starch is extracted is used as animal feed, has low value, is changed into high-value fine enzyme powder through biological fermentation, greatly improves the nutritional value and the economic value of the high-value fine enzyme powder, and changes waste into valuable.
The enzyme is an enzyme which is beneficial to human health and has the function of purifying blood; cell revival; decomposing and expelling toxin; anti-inflammatory effects; and can maintain the acid-base balance of body fluid. The natural honey contains various active enzymes, is a good medicine and a superior beverage, and can prolong life. Monascus purpureus can produce many useful secondary metabolites, such as monascus pigment, cholesterol inhibitor, and physiologically active ingredients with blood pressure lowering, antibacterial, antitumor, blood sugar lowering, etc. Sea buckthorn is a precious economic forest tree species containing the most natural vitamins in the world at present. The fructus Hippophae is nutritious, and contains active substances such as vitamins, microelements, flavone, superoxide, etc., and various amino acids required by human body. The vitamin C content is very high and is 2-3 times of that of the kiwi fruit, and the vitamin C is the name of the King of the vitamin C. The fructus Hippophae has effects of relieving cough, eliminating phlegm, invigorating stomach, resolving food stagnation, promoting blood circulation and removing blood stasis. Modern medical research shows that seabuckthorn can reduce cholesterol, relieve angina attack and prevent and treat coronary atherosclerotic heart disease. Cordyceps is a well-known tonic, and has effects in regulating immune system function, directly resisting tumor, increasing cell energy, relieving fatigue, and regulating heart, liver, respiratory system, kidney, hemopoiesis, and blood lipid. Vitamin C is a water-soluble vitamin, which the human body cannot produce by itself and must be taken daily from foods rich in vitamin C to meet the needs of the whole body. Among all vitamins, vitamin C is a vitamin that is required in large amounts by the human body every day. Vitamin C is involved in the synthesis of intercellular substance and various reactions in vivo, such as the oxidation-reduction process, plays an important role in biological oxidation and reduction and cell respiration, promotes the absorption and utilization of some nutrients, and is vital to human health. The vitamin C is supplemented with a proper amount of vitamin C besides the daily diet, which is significant for meeting the needs of the organism and enhancing the disease resistance. The high-vitamin C potato enzyme powder disclosed by the invention is more abundant in nutrition and beneficial to human health; an ideal path which is simple, convenient, feasible, high-quality and low-price is provided for the nation to promote the staple food of potatoes, and guarantee is provided for potato production users to expand the consumption of potatoes; the potatoes become convenient nutritional varieties and meet the nutritional requirements of the public.
Disclosure of Invention
The invention aims to provide potato enzyme powder with high vitamin C content, which has the advantages of simple preparation process, short production period and low cost; the ferment powder product is rich in nutrition, convenient to eat, has a health-care function and extremely high application value.
In order to achieve the purpose, the invention adopts the following technical scheme:
a high-vitamin C potato ferment powder comprises the following raw materials: the component A comprises: the potato starch powder comprises, by mass, 100% of potato residue which is a byproduct of potato starch extraction, 10% to 20% of glutinous rice, 8% to 12% of cordyceps sinensis powder, 4% to 8% of sea buckthorn fruit powder, 2% to 6% of honey and 10% to 20% of mixed mould liquid strain; and B component: mineral water with the weight of 1-1.3 times of the total weight of the component A.
A preparation method of high-vitamin C potato enzyme powder comprises the following steps:
(1) soaking glutinous rice in clear water for 6-8 hours, and taking out;
(2) uniformly mixing the sticky rice soaked in the step (1) with potato starch extraction byproducts, namely potato residues, cordyceps sinensis powder and sea buckthorn fruit powder according to raw material components in percentage, steaming, adding mixed mould liquid strains, honey and mineral water when the temperature of the materials is reduced to 35-30 ℃, filling the materials into a clean barrel, and sealing and fermenting; controlling the temperature to be 30-35 ℃ during the fermentation period;
(3) taking out after fermenting for 20 days, filtering, and vacuum concentrating to obtain potato ferment stock solution;
(4) and (3) carrying out spray drying on the potato enzyme stock solution by adopting a conventional process to prepare the high-vitamin C potato enzyme powder.
In the preparation method, the mixed mould liquid strain in the step (2) is prepared by mixing monascus lyophilized powder and aspergillus kawachii lyophilized powder according to the mass ratio of 9:1, inoculating the mixture into a liquid culture medium according to the inoculation amount of 3%, placing the mixture in a shaking table for shaking culture for 3 days, controlling the temperature to be 28 ℃, and controlling the rotation speed r/min of the shaking table; the formula of the culture medium is as follows: 30g/L of rice flour, 50 g/L of potato (made into slurry), 10 g/L of glucose, 10 g/L of wheat bran, 20ml/L of edible rice vinegar and the balance of clear water; bottling after the preparation of the culture medium, sterilizing according to the conventional method, cooling, inoculating, and culturing.
In the preparation method, the cordyceps powder is prepared according to an authorized bulletin number CN 102687853B, and the invention name is as follows: a method for preparing cordyceps militaris powder and a method for preparing the cordyceps militaris powder by applying the cordyceps militaris powder; is prepared by drying and grinding cordyceps militaris stroma cultured by rice and matrix into powder for later use; the sea buckthorn powder is prepared by grinding sea buckthorn purchased in a pharmacy into powder for later use.
A high-vitamin C potato enzyme powder has a laboratory detection result: VC content is 200mg-350mg/100g, and protein content is 1500mg-2500mg/100 g.
The invention has the advantages that:
the invention provides high-vitamin C potato enzyme powder and a preparation method thereof. The method for preparing the high-vitamin C potato enzyme powder is simple, convenient and quick, and low in cost; the prepared potato ferment powder has high vitamin C content, strong fragrance, appetite increase, rapid absorption by human body, effects of promoting human body toxin expelling, invigorating qi and restoring physical strength, rich nutrition, convenient eating, no side effect, and is a pure natural health food with high nutrition. The invention provides a new way for fully utilizing the high-valued utilization of the byproduct potato residue after the potato starch is extracted, also provides a new idea for deep processing of potatoes, and finds an ideal way which is simple, convenient, feasible, high-quality and low-cost for the nation to promote the staple food of potatoes.
Detailed Description
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the following examples are only examples of the present invention and do not represent the scope of the present invention defined by the claims.
Example 1
A high-vitamin C potato ferment powder comprises the following raw materials: the component A comprises: the compound fungus powder comprises, by mass, 100% of potato starch extraction by-products, namely 50% of potato residues, 15% of sticky rice, 10% of cordyceps sinensis powder, 6% of sea buckthorn fruit powder, 4% of honey and 15% of mixed fungus liquid strains; and B component: mineral water with the weight of 1.2 times of the total weight of the component A.
The preparation method comprises the following steps:
(1) soaking glutinous rice in clear water for 6 hours and then fishing out;
(2) uniformly mixing the sticky rice soaked in the step (1) with potato starch extraction byproducts, namely potato residues, cordyceps sinensis powder and sea buckthorn fruit powder according to the raw material components in percentage, steaming, adding mixed mould liquid strains, honey and mineral water when the temperature of the materials is reduced to 35 ℃, filling the materials into a clean barrel, and sealing and fermenting; controlling the temperature to be 35 ℃ during the fermentation period;
(3) taking out after fermenting for 20 days, filtering, and vacuum concentrating to obtain a potato enzyme stock solution;
(4) and (3) carrying out spray drying on the potato enzyme stock solution by adopting a conventional process to prepare the high-vitamin C potato enzyme powder.
In the preparation method, the mixed mould liquid strain in the step (2) is prepared by mixing monascus lyophilized powder and aspergillus kawachii lyophilized powder according to the mass ratio of 9:1, inoculating the mixture into a liquid culture medium according to the inoculation amount of 3wt%, placing the mixture in a shaking table for shaking culture for 3 days, controlling the temperature to be 28 ℃, and rotating the shaking table at r/min; the formula of the culture medium is as follows: 30g/L of rice flour, 50 g/L of potato (made into slurry), 10 g/L of glucose, 10 g/L of wheat bran, 20ml/L of edible rice vinegar and the balance of clear water; bottling after the preparation of the culture medium, sterilizing according to the conventional method, cooling, inoculating, and culturing.
In the preparation method, the cordyceps powder is prepared according to an authorized bulletin number CN 102687853B, and the invention name is as follows: a method for preparing cordyceps militaris powder and a method for preparing the cordyceps militaris powder by applying the cordyceps militaris powder; is prepared by drying and grinding cordyceps militaris stroma cultured by rice and matrix into powder for later use; the sea buckthorn powder is prepared by grinding sea buckthorn purchased in a pharmacy into powder for later use.
The VC content of the obtained high-vitamin C potato ferment powder product is 200mg/100g, and the protein content is 1500mg/100 g.
Example 2
A high-vitamin C potato ferment powder comprises the following raw materials: the component A comprises: the potato starch paste comprises 55% of potato residue fresh product which is a byproduct of potato starch extraction, 10% of glutinous rice, 10% of cordyceps sinensis powder, 6% of sea buckthorn fruit powder, 4% of honey and 15% of mixed mould liquid strain, wherein the sum of the mass percentages is 100%; and B component: mineral water with the weight of 1.3 times of the total weight of the component A.
The preparation method comprises the following steps:
(1) soaking glutinous rice in clear water for 8 hours and then fishing out;
(2) uniformly mixing the sticky rice soaked in the step (1) with potato residues, cordyceps sinensis powder and sea buckthorn fruit powder which are byproducts of potato starch extraction according to raw material component percentage, steaming, adding mixed mould strains, honey and mineral water when the temperature of the materials is reduced to 30 ℃, filling the materials into a clean barrel, and sealing and fermenting; controlling the temperature to be 30 ℃ during the fermentation period;
(3) taking out after fermenting for 20 days, filtering, and vacuum concentrating to obtain a potato enzyme stock solution;
(4) and (3) carrying out spray drying on the potato enzyme stock solution by adopting a conventional process to prepare the high-vitamin C potato enzyme powder.
In the preparation method, the mixed mould liquid strain in the step (2) is prepared by mixing monascus lyophilized powder and aspergillus kawachii lyophilized powder according to the mass ratio of 9:1, inoculating the mixture into a liquid culture medium according to the inoculation amount of 3wt%, placing the mixture in a shaking table for shaking culture for 3 days, controlling the temperature to be 28 ℃, and rotating the shaking table at r/min; the formula of the culture medium is as follows: 30g/L of rice flour, 50 g/L of potato (made into slurry), 10 g/L of glucose, 10 g/L of wheat bran, 20ml/L of edible rice vinegar and the balance of clear water; bottling after the preparation of the culture medium, sterilizing according to the conventional method, cooling, inoculating, and culturing.
In the preparation method, the cordyceps powder is prepared according to an authorized bulletin number CN 102687853B, and the invention name is as follows: a method for preparing cordyceps militaris powder and a method for preparing the cordyceps militaris powder by applying the cordyceps militaris powder; is prepared by drying and grinding cordyceps militaris stroma cultured by rice and matrix into powder for later use; the sea buckthorn powder is prepared by grinding sea buckthorn purchased in a pharmacy into powder for later use.
The laboratory detection result of the obtained high-vitamin C potato enzyme powder product is as follows: VC content is 350mg/100g, and protein content is 2500mg/100 g.
Example 3
A high-vitamin C potato ferment powder comprises the following raw materials: the component A comprises: the potato starch paste comprises 56% of fresh potato residue which is a byproduct of potato starch extraction, 10% of glutinous rice, 8% of cordyceps sinensis powder, 4% of seabuckthorn fruit powder, 2% of honey and 20% of mixed mould liquid strain, wherein the sum of the mass percentages is 100%; and B component: mineral water with the weight of 1 time of the total weight of the component A.
The preparation method comprises the following steps:
(1) soaking glutinous rice in clear water for 7 hours and then fishing out;
(2) uniformly mixing the sticky rice soaked in the step (1) with potato starch extraction byproducts, namely potato residues, cordyceps sinensis powder and sea buckthorn fruit powder according to raw material component percentage, steaming, adding mixed mould strains, honey and mineral water when the temperature of the materials is reduced to 33 ℃, filling the materials into a clean barrel, and sealing and fermenting; controlling the temperature to be 33 ℃ during the fermentation period;
(3) taking out after fermenting for 20 days, filtering, and vacuum concentrating to obtain potato ferment stock solution;
(4) and (3) carrying out spray drying on the potato enzyme stock solution by adopting a conventional process to prepare the high-vitamin C potato enzyme powder.
In the preparation method, the mixed mould liquid strain in the step (2) is prepared by mixing monascus lyophilized powder and aspergillus kawachii lyophilized powder according to the mass ratio of 9:1, inoculating the mixture into a liquid culture medium according to the inoculation amount of 3wt%, placing the mixture in a shaking table for shaking culture for 3 days, controlling the temperature to be 28 ℃, and rotating the shaking table at r/min; the formula of the culture medium is as follows: 30g/L of rice flour, 50 g/L of potato (made into slurry), 10 g/L of glucose, 10 g/L of wheat bran, 20ml/L of edible rice vinegar and the balance of clear water; bottling after the preparation of the culture medium, sterilizing according to the conventional method, cooling, inoculating, and culturing.
In the preparation method, the cordyceps powder is prepared according to an authorized bulletin number CN 102687853B, and the invention name is as follows: a method for preparing cordyceps militaris powder and a method for preparing the cordyceps militaris powder by applying the cordyceps militaris powder; is prepared by drying and grinding cordyceps militaris stroma cultured by rice and matrix into powder for later use; the sea buckthorn powder is prepared by grinding sea buckthorn purchased in a pharmacy into powder for later use.
The laboratory detection result of the obtained high-vitamin C potato enzyme powder product is as follows: VC content is 300mg/100g, protein is 2000mg/100 g.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (3)
1. The high-vitamin C potato ferment powder is characterized by comprising the following raw materials: the component A comprises: the potato starch powder comprises, by mass, 100% of potato residue which is a byproduct of potato starch extraction, 10% to 20% of glutinous rice, 8% to 12% of cordyceps sinensis powder, 4% to 8% of sea buckthorn fruit powder, 2% to 6% of honey and 10% to 20% of mixed mould liquid strain; and B component: mineral water with the weight of 1-1.3 times of the total weight of the component A.
2. The preparation method of the high-vitamin C potato ferment powder is characterized by comprising the following steps of:
(1) soaking glutinous rice in clear water for 6-8 hours, and taking out;
(2) uniformly mixing the sticky rice soaked in the step (1) with potato starch extraction byproducts, namely potato residues, cordyceps sinensis powder and sea buckthorn fruit powder according to raw material components in percentage, steaming, adding mixed mould liquid strains, honey and mineral water when the temperature of the materials is reduced to 35-30 ℃, filling the materials into a clean barrel, and sealing and fermenting; controlling the temperature to be 30-35 ℃ during the fermentation period;
(3) taking out after fermenting for 20 days, filtering, and vacuum concentrating to obtain potato ferment stock solution;
(4) and (3) carrying out spray drying on the potato enzyme stock solution by adopting a conventional process to prepare the high-vitamin C potato enzyme powder.
3. The method for preparing high vitamin C potato ferment powder according to claim 2, which is characterized in that: the mixed mould liquid strain in the step (2) is prepared by mixing monascus lyophilized powder and aspergillus kawachii lyophilized powder according to the mass ratio of 9:1, inoculating the mixture into a liquid culture medium according to the inoculation amount of 3%, placing the mixture in a shaking table for shaking culture for 3 days, controlling the temperature to be 28 ℃, and controlling the rotation speed of the shaking table to be 150 r/min; the formula of the liquid culture medium is as follows: 30g/L of rice flour, 50 g/L of potato pulp, 10 g/L of glucose, 10 g/L of wheat bran, 20ml/L of edible rice vinegar and the balance of clear water.
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